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A very tasty combination. I ground my own almond meal and added coarsely chopped almonds before the second rise. The second rise was everything I could ask for, but due to unforseen circumstances she was left out too long and had flopped back by the time she went into the oven. So it ended up too thick for a pancake and a bit too flat to be a bread. But this bread tastes so good that I will definitely mark it as a favourite and take more care with the timing in future.

I'd mentioned that I was probably going to bake a batch of SJSD (or as I use my own levain mix, soSJSD) baguettes for my wife to feed to the hungry in-laws up north later this week.

The trio are the Hameleman Pain au Levain, the (soSJSD) David Snyder Italian sesame, and these.  Once more the explosive nature of the bloom on these baguettes, as with the Pain au Levain, is really quite something.

Real Sourdough Bread, Simpler

I love love love to cook and bake, and try to keep it simple (or it would quickly consume my life). Here's what I've come up with to make authentic sourdough bread…simpler.

This first bread is the dark Silesian rye from Leader's Local Breads.  I like how the loaf looks, and it tastes and smells wonderful like good rye breads do.

This next loaf was a whole wheat and rye sandwich loaf that I brushed with olive oil.  It had a nice texture and was great spread with hummus or used for sandwiches.

Some folks like flour tortillas some like corn tortillas. – picky, picky, picky!  I say make them both compromise so you only have to make one kind – half flour and half corn and cut your work in half.

this is my first trial i try to make sourdough with soaking flaxseed.

By following one of the threads here on TFL I was alerted to an amazing bread baking book that is dedicated to wholegrain breads  I am referring to, of course, Peter Reinhardts "wholegrain breads".    I am currently baking my way through this book and I am really enjoying the flavours of these wholegrain breads, super healthy breads. One of the biggest challanges in baking wholegrain breads is making a dough that is robust enough to hold its own shape, rise up nicely in the oven and still be soft and nicely textured inside.  

Hi, friends.  It's been a while since I posted.

It was almost three years ago that I made Challah using the ITJB formula for Honey Whole Wheat Challah.  That was an excellent bake.  Poofy and Fluffy and Yeasty and Delicious.  At the time, I promised myself to try that formula with Double Knot Rolls.  And this weekend I finally did.  I baked the longest acronym I ever baked…HWWCDKRs. They are very photogenic.  They tasted good, too.

This was a good roll to have with Pastrami-Spiced Barbecued Duck Legs (PSBBQDLs).

Here are the HWWCDKRs

My first Forkish style boule in a few months. I proofed seam side down and baked seam side up. The last time I did one of these the seams didn't open, so I did a classic, cross score. It looks like both seams and score lines opened up for an interesting loaf.

In 2007, after baking my way through all my old German bread baking books and Reinhart's "The Bread Baker's Apprentice", I checked for more bread formulas in the internet.